Mint Rice

Method

1. 1

   Make mint paste: Wash 2 cups fresh mint leaves and 1 cup fresh coriander. Blend with 3 green chillies, 5 garlic cloves, 1-inch ginger and a little water to a smooth green paste.

2. 2

   Cook and cool rice: Cook 2 cups basmati rice for separate grains. Cool slightly — mint rice is served warm, not cold.

3. 3

   Prepare whole spices: Keep ready 2 bay leaves, 4 cloves, 3 cardamoms and 1 cinnamon stick.

4. 4

   Heat ghee: Heat 3 tbsp ghee in a wide pan. Add all whole spices and fry 30 seconds.

5. 5

   Fry onions: Add 2 thinly sliced onions and cook 10 minutes until golden.

6. 6

   Add mint-coriander paste: Add the ground green paste to the fried onions. Fry on medium heat 8-10 minutes, stirring constantly, until the raw smell of mint disappears and the paste dries out.

7. 7

   Season: Add salt and half tsp red chilli powder. Fry 2 minutes.

8. 8

   Add rice: Add cooked rice. Fold gently with a flat spatula.

9. 9

   Mix evenly: Fold until all rice is coated with the vibrant green mint masala.

10. 10

    Serve: Garnish with fried onion and a sprig of mint. Serve with raita, pickle and papad.